The course
A complete journey
in fine gelato-making
A complete professional programme for starting a successful career in the world of fine gelato.
The Advanced Professional Gelato Course at Scuola Tessieri, in collaboration with the Scuola Internazionale di Alta Gelateria, is made up of 4 training modules lasting 1 week each, for a total of 160 hours.
- Days and times: Monday to Friday, 9:30 am to 5:30 pm.
- Modules can be purchased separately.
- Included in the price: teaching materials, lunch and coffee breaks, final certificate.
Why choose it
Why choose the Advanced
Professional Gelato Course
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Selected instructors
Teaching staff selected from among the best professionals in the industry.
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Rigour and practice
A teaching approach based on scientific rigour, daily practice and a culture of taste.
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Sustainability and transparency
Attention to sustainability, to making the most of raw ingredients and to full transparency in production processes.
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Technique and business
Technique, craftsmanship, business management and a contemporary vision of the gelato maker’s craft, brought together.
What you will learn
Four modules,
two pathways
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Modules 1 and 2 · Basic professional pathway
In the first two modules you will acquire the fundamental technical, scientific and practical skills of gelato-making.
Who it is for. Those who wish to approach the craft of the artisan gelato maker with solid technical and theoretical preparation, aimed at starting work straight away in a professional lab or as a first step towards their own business.
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Modules 3 and 4 · Advanced professional pathway
In modules 3 and 4 you will acquire the tools to start a business and explore cold pastry applied to gelato.
Who it is for. Those who have already attended modules 1 and 2, or who already have experience in a gelato shop, and intend to complete their preparation in order to open or run a gelato shop independently. Particularly recommended for those wishing to gain business and management skills.
Programme
The topics
of the programme
From the technical and scientific foundations to the business project.
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In-depth study of the basic ingredients
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Introduction to the chemistry and physics of gelato
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Analysis of production processes
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Overview of professional equipment
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Balancing principles applied to sorbets and milk bases
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Daily hands-on work in the lab
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Technical tasting and sensory evaluation of raw ingredients and finished products
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Focus sessions on chocolate, nuts, infusions and Sicilian-style granita
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Gelato and intolerances
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In-depth study of advanced balancing
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Gastronomic gelato techniques and savoury applications
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Business project, from food cost to strategic pricing and staff management
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Communication, marketing and sales
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Lab organisation and production flows
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Regulatory aspects
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Sensory analysis applied to gelato: technical parameters and evaluation of defects
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Introduction to cold pastry applied to gelato
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Final project work developing a product line and business concept
In the lab
every day
Request information
about the Advanced Professional Gelato Course
We’ll reply with dates, programme and how to enrol.
- Phone 0587 355629
- Email info@scuolatessieri.it
- Where we are Via Milano, 24 · 56038 Ponsacco (PI)